Chanterelle season is here and we are so excited to create new recipes for you!
Ingredients: (4-6 people)
- 2 cups elbow macaroni
- 300g of chanterelles
- 2 tablespoons of butter
- 2 cups cooking cream
- 1.5 cups of milk
- 1 cup parmesan, 1 cup mozzarella, 1.5 cups cheddar
- ½ cup panko
- Salt, pepper, oregano
Start with cooking the pasta slightly undercooked than al dente and wash the chanterelles.
The best way is to use a strainer and wash them under running water. Remove remaining dirt by hand or use a brush. Let them dry on a towel.
While the mushrooms are drying, grate 1 cup parmesan, 1 cup mozzarella and 1.5 cups cheddar cheese.
Preheat the oven to 350 Fahrenheit.
After the chanterelles have dried, trim the tip of the stem a little if its color begins to turn dark orange. Cut the mushrooms. Saute them using 2 tablespoons of butter, over medium-high heat for about 2 minutes.
Start to heat cream and milk together, simmer them a little to make the sauce even creamier. Add salt, pepper and oregano and the 3 different cheeses, stirring frequently. Wait for the cheese to melt. The sauce should be thick and creamy.
Mix the macaroni, sautéed chanterelles and creamy sauce in a saucepan.
Add ½ cup panko on top and bake for 35 minutes.
Enjoy your lunch!
While the chanterelles are in season, you can buy them on our website here!
If you would like to visit our store or visit us at any of the farmers markets, we suggest that you pre-order your mushrooms online, to ensure we don't run out of stock before you arrive!
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